- Serves 10-12:
- For the chocolate sponge cake:
- 8 large eggs, separated
- 1 and 1/4 cups sugar, separated
- 1 and 3/4 cup cake flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the ganache:
- 6 ounces semi sweet chocolate
- 3/4 cup heavy whipping cream
- For the chocolate syrup:
- 1 and 1/2 cups water
- 1 and 1/2 cups sugar
- 2 teaspoons cocoa powder
- 3/4 teaspoon instant coffee granules
- For the raspberry whipped cream:
- 3 cups heavy whipping cream, cold
- 5 teaspoons powdered sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons raspberry jam
Preheat the oven to 325 degrees Fahrenheit, 163 degrees Celsius.
Line 2 (8 inch round) cake pans with parchment paper. Do not grease them.
Place the egg whites in a tabletop mixer with the whip attachment. Whip on high speed until they begin to raise in volume. Slowly stream in 1/4 cup of sugar and continue to whip until the egg whites are stiff. About 6 minutes.
Place the whipped egg whites into a large bowl and set aside.
Place the egg yolks, oil, vanilla extract and remaining cup of sugar in the mixing bowl and whisk until combined. Add coffee and whisk.
Sift together the cake flour, cocoa, baking powder and salt.
Add the sifted ingredients to the mixing bowl and whisk until combined.
Add 1/3 of the whipped egg whites to the chocolate mixture and whisk until combined.
Fold in the remaining egg whites carefully.
Evenly distribute the cake batter among the 3 prepared cake pans.
Bake 35-45 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
Run a knife all around to release the cake and cool.
Once the cake is completely cooled they can be wrapped in plastic and stored in the freezer up to 1 month.
To make the chocolate soaking syrup, combine the sugar, coffee, cocoa and water in a saucepan. Bring to a boil while whisking frequently. Remove from heat and allow to come to room temperature.
To make the ganache, heat up the heavy whipping cream until it is scalding hot. Pour over chocolate and let it sit for 1 minute so that the chocolate softens and begins to melt. Whisk until smooth and shiny.
Now its time to make the raspberry whipped cream.
Combine the cream, powdered sugar, vanilla extract and raspberry jam in the bowl of a tabletop mixer.
Whisk beginning on low speed. Increase the speed slowly and continue to whisk until the mixture thickens and becomes the consistency of yogurt.
Place one of the cakes onto a cake stand and slice it into two layers carefully using a long serrated knife.
Set the second layer aside. Do the same with the two remaining cakes.
Pierce the cake layer with a fork all over and generously soak with the chocolate syrup.
Fill a pastry bag fitted with a star decorating tip with the raspberry whipped cream and form a ring around the border of the cake layer.
Place about 2 tablespoons of ganache in the center of the cake layer and spread. (You can put more ganache if desired)
Top with raspberry whipped cream over the ganache to fill in all the gaps. You can do this by creating rings with the pastry bag.
Place the other cake layer on top and repeat all the steps until you get to that final cake layer.
Pierce the cake layer and soak with chocolate syrup.
Pipe rosettes all around the top border of the cake. Fill the center with ganache.
Garnish with fresh raspberries.
Allow the cake to set in the refrigerator at least 2 hours before slicing. Slicing immediately will cause the entire cake to fall apart!!